Dinner/ Gluten Free/ Healthy/ Lunch/ Salads

Salmon Avocado Salad with Cilantro Grapefruit Vinaigrette

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In a land of Salads, this Salmon Avocado Salad with Cilantro Grapefruit Vinaigrette is King!

Overhead view of Salmon Avocado Salad with Grapefruit Vinaigrette

Would you just look at all those colors beaming from that Salmon Avocado Salad! I love my Salads with lots and lots of stuff, if you can’t tell from my photos. But honestly, a lot of different colors only means one thing. That salad is packed with tons of nutrients just waiting to bless your body.

I dressed this bad boy with a cilantro grapefruit vinaigrette. That’s right, step away from the plastic dressing bottles , this cilantro grapefruit vinaigrette is sooo easy to whip up and amazingly fresh. If you have never made your own dressing before, I included a super easy instruction guide on how to make vinaigrette from scratch! Good bye all you worn out dressing bottles, it’s time for fresh ingredients to shine.

How To Make Vinaigrette From Scratch:

Graphic with Ratios of How to Make Vinaigrette from Scratch- The seasonal Junkie

1.) FOOD PROCESSORS ARE YOUR FRIEND- Especially with recipes like this Salmon Avocado Salad with Cilantro Grapefruit Vinaigrette

It is so easy to put all of your necessary ingredients into a food processor! With the push of a button you have your very own vinaigrette! Click link below to purchase a pretty good inexpensive food processor:

2.) IF YOU DON’T HAVE A FOOD PROCESSOR, I START BY MINCING MY GARLIC OR SHALLOT

Try to mash the garlic into a paste by sprinkling a little salt , chopping, and using the side of the knife to smash it

3.) ADD ACID AND MUSTARD AND WHISK TOGETHER

Mustard is a great emulsifier. In laymen’s terms it is uniformly mixed together, add mashed garlic or shallot. If you’re not using either- that’s cool too!

4.) WHISK IN OIL SLOWLY

This ensures that the vinaigrette emulsifies

5.) ADD IN SEASONINGS, SWEETENER, SALT, AND PEPPER

3.) IF YOU HAVE A DRESSING BOTTLE YOU CAN ADD ALL INGREDIENTS TO THE BOTTLE AND VIGOROUSLY SHAKE AND GET A WELL UNIFORM RESULT AS WELL!

Now you know how to make a vinaigrette from scratch with basically anything you have in your pantry now! Yay!

Close up of Salmon Avocado Salad

With your new found skill set it’s time to whip up this Salmon Avocado Salad with Cilantro Grapefruit Vinaigrette!

Like Salads?! You’ll probably like……

1.) Whole30 Greek Salad

2.) Asian Cucumber Salad with Miso Marinated Salmon

3.) Apple Fennel Spring Salad

4.) Salmon Caesar Salad

Salmon Avocado Salad with Cilantro Grapefruit Vinaigrette

By Brooke Brice Serves: 2
Prep Time: 10 Minutes Cooking Time: 30 Minutes Total Time: 40 Minutes

Ever wondered how to make your own vinaigrette? This Salmon Avocado Salad with Cilantro Grapefruit Vinaigrette is the salad that is going to teach you how!

Ingredients

  • 2- 6 oz Salmon, seasoned with salt and pepper
  • 1 tbsp Olive Oil
  • 1 large or 2 small/medium golden beets, scrubbed and roots cut off
  • 1 medium Avocado, diced
  • 1/4 Red Onion, thinly sliced
  • 1 Grapefruit, 1./2 cut into segments, 1/2 used for juice (2 tbsp)
  • 1/4 cup Frozen Corn, thawed
  • 1/2 cup Cherry Tomatoes
  • 3-4 cup Mixed Greens Salad Mix
  • Cilantro Grapefruit Vinaigrette:
  • 1 bunch of Cilantro
  • 1/2 cup Olive Oil
  • 2 tbsp Grapefruit Juice
  • 1 tbsp White Wine Vinegar
  • 1 clove of Garlic
  • 2 tsp Agave Nectar
  • 1/2 tsp Red Pepper Flakes
  • Salt and Pepper

Instructions

1

In a pot add cleaned and trimmed golden beets, cover with water, and bring to a boil, allow to simmer for 20-30 minutes until they are fork tender, peel and dice into medium sized cubes. Set aside

2

You can make the dressing while the beets are boiling, add all ingredients to a food processor and blend until smooth. I included instructions in my blog post above on how to make vinaigrette without a food processor, so see above.

3

In a mixing bowl add mixed greens and 1/4 cup of dressing and toss until coated. Put remaining vinaigrette in small bowl. Set both aside in fridge.

4

In Skillet add 1 tbsp of Olive oil, heat pan until super hot, add seasoned salmon, skin side down if applicable and sear for 4 minuets, flip with a spatula and cook for another 3-5 minutes until fish is firm.

5

Remove fish from heat

6

To assemble salad put dressed greens on plate, top with diced beets, diced avocado, segmented grapefruits, thinly sliced red onion, thawed corn, cherry tomatoes, and cooked salmon

7

Serve with leftover Cilantro Grapefruit vinaigrette to your liking!

Nutrition

  • 506 Calories
  • 31.5g Carbohydrates
  • 75mg Cholesterol
  • 28.5g Fat
  • 10g Fiber
  • 38g Protein
  • 4g Saturated fat
  • 373mg Sodium
  • 14g Sugar

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Salmon Avocado Salad with Cilantro Grapefruit Vinaigrette
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